pumpkin icebox pie

the goods:

crust:
16 cinnamon graham crackers
1 tablespoon dark-brown sugar
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, melted and cooled

filling:
3 teaspoons unflavored powdered gelatin (from 2 packets)
1 can (29 ounces) pure pumpkin puree -or homemade pumpkin puree
4 ounces cream cheese, room temperature
1 can (12 ounces) evaporated milk
1 cup packed dark-brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (plus more for garnish)
3/4 teaspoon salt

topping:
1 cup heavy cream
1 tablespoon confectioners' sugar



Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand.



Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely.



Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth.



In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.



Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours or up to overnight. To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.